Chinese Popcorn (Sweet & Pungent Shrimp)

1 lb Raw shrimp

1/2 Egg white; beaten

1 c Cornstarch

1/2 ts Salt

3 -to

4 c Oil; for deep frying

Green onions; for garnish --------------------------SWEET AND PUNGENT SAUCE-------------------------- 4 1/2 tb Sugar

4 1/2 tb Catsup

1/4 c Vinegar

1/2 ts Salt

1 tb Sherry

1/2 ts Cornstarch

1 ts Oil

2 lg Garlic cloves; minced

3/4 ts Minced fresh ginger root

1 tb Chopped green onion

1 ts Crushed red pepper

1 ts Lemon zest

1 ts Orange zest

A reader who requested the recipe for a sweet and pungent shrimp from the Panda Inn in Pasadena won the everlasting thanks of our tasting panel. Because it`s as impossible to eat just one of these as it is to eat a single kernel of popcorn, the recipe is often called Chinese popcorn. __________________________________________________________________ Peel and devein the shrimp. Slice in halves lengthwise. Rinse well and pat dry. Add the egg white to the shrimp and mix well. Mix 1-1/2tablespoons cornstarch with salt and add to shrimp. Stir to coat

well. Add 1-1/2 tablespoons oil and mix well again. Place the shrimp in a bowl and refrigerate at least 2 hours.Remove the shrimp and dust with remaining cornstarch. Shrimp should be dry to the touch. Heat the remaining oil in a large wok to 350 to 375 degrees. Fry the shrimp 1-1/2 to 2 minutes until crisp, being careful to separate them with a long- handled wooden spoon or chopsticks to prevent sticking. It may be necessary to fry the shrimp in several batches. When done, remove the shrimp with a slotted spoon and drain well. Combine the shrimp and the sweet and pungent sauce and toss quickly to coat. Immediately turn out onto a platter and sprinkle with finely chopped green onions. SWEET AND PUNGENT SAUCE: Combine the sugar, catsup, vinegar, and salt, and set aside. Heat the oil in a wok. Add the garlic, ginger, green onion, red pepper, and zests of lemon and orange; cook 30 seconds. Stir in the sugar-catsup mixture. Immediately add the sherry mixture and cook until slightly thickened.